"Eat and don't get full!" omelette

 Omelette “eat and don’t get full!” 

Ingredients:

4 eggs, 100g kaiser, 2 cottage cheese (dry),

1/2 onion, 2 spoons of sour cream, cheese, 6 cloves of garlic, broth, dill, parsley, salt and pepper to taste

Preparation:

Chop the onion and fry it in hot oil together with the kaiser and the cabbage (also finely chopped). Add well-beaten eggs and sprinkle pepper and salt to taste with the two tablespoons of cream.

When it is almost ready, add the mud mixed with the broth.

How to serve: 

Serve hot with grated cheese and dill and parsley sprinkled on top.

Italian omelette 

Ingredients:

6 eggs, 6 tablespoons of telemea, 100 g of ham, 2 large tomatoes, 2 tablespoons of unmelted butter, a little spicy sauce, green parsley, salt, pepper

Preparation:

Beat the eggs very well, put a little fat in the pan and prepare an omelet in the usual way. Turn it on both sides, then, while still in the pan, cover the omelette with chopped greens, spicy sauce and ham cut into small cubes. Place the tomato slices on top, then the cheese slices. Leave in the oven for a few minutes to brown.

How to serve:

The omelette is served hot.

Cheese omelette 

Ingredients:

50 g of butter, 150 g of grated cheese, a spoonful of milk powder, 10 eggs, salt, pepper

Preparation:

Break the eggs into a bowl and add the other ingredients. Homogenize. Then put the butter in a pan and when it is hot, add the eggs. When the omelette is cooked on one side, turn it over, then put it on the plate, roll it up and cut it into portions.

Eggs stuffed with anchovies 

Ingredients:

10-12 eggs; 5-6 shallots; 3 anchovy fillets; 2 slices of crumbled white bread (only the core); 1 red hot pepper (dry as well) 3 raw egg yolks; 2 tablespoons of butter

Preparation:

1.-We boil hard-boiled eggs. Cut the eggs in half and carefully remove the yolks. Crush the yolks and mix them with finely chopped onion, finely chopped red pepper, breadcrumbs and anchovies. Add the 3 raw egg yolks. 

2.- Preheat the oven to a medium to low temperature of 160 degrees, line a tray with baking paper. Fill the egg halves with the above mixture, put the remaining filling in the pan and the stuffed eggs on top. Put a little butter on each egg and bake for about 20 minutes.

How to serve:

They are served warm.

Eggs with spicy sauce 

Ingredients:

eggs, sour cream, sugar, salt, pickles, parsley

Preparation:

Boil and then put 4-6 eggs in a bowl of cold water (how many people are at the table). In a bowl, put ½ kg of sour cream, 2 whole eggs (raw), a teaspoon of sugar and ¼ teaspoon of salt. Beat the mixture with the whisk, keeping the bowl on the hot plate until it hardens. Grate 1-2 pickled cucumbers and add them to the mixture. Put this sauce in a bowl and refrigerate it for an hour. Bring the dish to the table after putting boiled and cleaned eggs in the sauce and garnishing them with green parsley.